Risotto Milanese, the pride of Milan! Probably the Risotto that other ones have derived from, or at least the most popular. It is creamy, rich and comforting while the saffron rises to give a subtle and luxurious flavour, while it’s vivid golden colour from the saffron is more than inviting.
Another dish where simplicity provides an excellent dish.
Risotto Milanese
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Add the olive oil and when hot we sweat the onions for couple of minutes.
Then add the rice stirring to get well coated with the oil. Toss for couple of minutes
Deglaze with the wine and allow the wine to fully reduce and the alcohol to be evaporated.
Start adding a ladle or two of the chicken broth at a time, lower the heat to simmer and stir.
Add the saffron along with a ladle of broth and season with the salt and pepper.
Remove from the fire and stir in the butter,
and 70 grs of the parmesan cheese.
Stir well and put the lid on for 2 minutes for the flavours to come together.
Risotto Milanese
Servings: 6 People
Ingredients
- 500 gr Rice , rich in starch such as Arborio or Carnaroli
- 1 Yellow Onion , finely diced
- 150 ml White wine , Sauvignon Blanc preferably
- 3 cubes Chicken Bouillon , diluted in 1700 ml warm broth, to be kept warm.
- ¼ teaspoon Saffron powder
- 60 gr Unsalted Butter
- 3 tablespoons EVOO , Extra Virgin Olive Oil
- 100 gr Parmesan cheese , grated
- 1 tablespoon fresh Parsley , leaves picked and very finely chopped.
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- Place a large pot on medium-high heat and add the olive oil. When hot we sweat the onions for couple of minutes.
- Then add the rice stirring to get well coated with the oil. Toss for couple of minutes and then deglaze with the wine. Allow the wine to fully reduce and the alcohol to be evaporated
- Then start adding a ladle or two of the chicken broth at a time, lower the heat to simmer and stir. While stirring wait until all liquid has been absorbed and repeat.
- Halfway to the consumption of the broth we add the saffron along with a ladle of broth and season with the salt and pepper. Keep on stirring, allow to reduce, you want a creamy but not runny risotto and when al-dente remove from the fire and stir in the butter and 70 grs of the parmesan cheese. Stir well and put the lid on for 2 minutes for the flavours to come together.
- Serve the risotto in a flat dish and top-up with the remaining parmesan cheese and the parsley.
